Beef Jelly
From The national course in home economics, 1917
Serves 1
Excellent for convalescents.
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 364. The excerpt below is the record exactly as published.
BEEF JELLY. (Excellent for Convalescents. ) Make some beef tea (see Soups with Meat) with a very little salt. Place one-eighth of an ounce of gelatine in a saucepan with a little cold water
Cook this with the app: pantry check, scaling, and the assistant.